Gourds

This month squash, gourds and pumpkins of all sorts were on display at CuiScene. We absolutely love how oven roasting these beauties brings out their flavour and it’s a perfect way to use the succluent flesh after you’ve hollowed out your Halloween pumpkin! We suggest blending this delicious puree into some soup for a sweet and savoury way to gobble up your veggies.

Peppers

If you want to wake up your taste buds this season, pop some peppers into your next meal. With a wide variety of capsicum peppers that range from mild to spicy, we’re sure you’ll find one suited to your needs. Our favourite way to eat these pockets of pep is by filling them up with spiced rice, meat or various cheese concoctions.

Oranges

Arm yourself with a hefty dose of vitamin C to get yourself through this season’s microbial soup. We can’t decide which way we like this fruit more, fresh or juiced, but why choose when both are so readily available? We recommend you add some juicy slices to your greens for a tangy and tart salad that looks as good as it tastes.